Tahiti Bubbles
Serves 4
|
Mocktail
Easy
10 min
30 min
Ingredients
- 5 g of Tahitian Rooibos
- 20 cl filtered water
- 30 cL tonic
- 2 cl almond syrup
- ½ vanilla pod (or ½ teaspoon vanilla paste or liquid vanilla extract)
Method
1| Infuse the Vahiné Rooibos in water heated to 90°C for 30 minutes with the scraped vanilla pod. Chill.
2| Pour into a shaker filled with ice, add the almond syrup and shake for 1 minute to evenly distribute the vanilla.
3| Divide between four long drink glasses.
4| Top up with tonic.
Tasting tips
To echo the vanilla notes, cut the scraped vanilla pod lengthwise into four pieces and garnish each glass with a vanilla strand.
